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1 kg flank steak, at least 3/4-in. thick
6 garlic cloves, minced or 3 tbsp bottled chopped garlic
1/3 cup dry vermouth, or sherry
1/4 cup soy or teriyaki sauce
2 tbsp granulated sugar
2 tbsp dark sesame oil
1/2 tsp cayenne pepper
1/2 tsp freshly ground black pepper
1 tbsp sesame seeds, optional
Lightly score steak on both sides in a diamond pattern, about 1/4 inch (0.5 cm) deep. Place in a plastic bag, folding meat over to fit. In a small bowl, stir garlic with vermouth, soy sauce, sugar, oil, cayenne and pepper. Pour over meat. Push meat down into marinade, then squeeze out as much air as possible from bag. Seal bag tightly with an elastic band as close to meat as you can. Place in a bowl and refrigerate at least 4 hours, preferably overnight.
When ready to barbecue, bring meat to room temperature. Lightly oil grill and heat barbecue to medium-high. Remove beef from marinade. Place marinade in a small bowl. Grill steak with lid closed 4 minutes. Brush with marinade, then turn and continue grilling until meat gives slight resistance when pressed, 4 to 5 more minutes. Flank steak tastes best cooked rare or medium-rare. Remove to a cutting board and let stand 5 minutes before slicing. Cut beef against the grain into thin strips. Sprinkle with sesame seeds.
Calories 312, Protein 34.4g, Carbohydrates 6.1g, Fat 15g, Fibre 0.2g, Sodium 681mg.
Packed with Asian flavours, this flank steak is easy to make--plus it's a less expensive cut than many steaks. Grill vegetables alongside, then slice and toss everything with pasta.